Lime, mint, and rum are the main components in a mojito, so I was interested in how I might flavor a loaf cake with them. A delicious experiment it was too! If desired, garnish the loaf with lime slices and mint leaves.
| Prep Time: | 20 mins |
| Cook Time: | 50 mins |
| Additional Time: | 40 mins |
| Total Time: | 1 hr 50 mins |
| Servings: | 10 |
| Yield: | 1 loaf |
Ingredients
- ¾ cup white sugar
- 2 limes, zested
- 1 tablespoon minced fresh mint
- 3 tablespoons fresh lime juice
- 2 tablespoons rum
- 1 cup plain yogurt
- ¾ cup grapeseed oil
- 2 eggs
- 2 ¼ cups all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1 cup powdered sugar
- 2 tablespoons fresh lime juice
- 4 large mint leaves, torn
- 2 tablespoons rum
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a loaf pan or line with parchment paper.
- Combine sugar, lime zest, and mint in a medium bowl. Rub together with your fingers until moist and fragrant. Add lime juice and rum; whisk until dissolved. Whisk in yogurt, oil, and eggs.
- Stir flour, baking powder, and salt together in a large bowl. Slowly add the wet ingredients, mixing until smooth. Pour batter into the prepared pan.
- Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 50 minutes. Tent loaf with foil if it starts browning too quickly.
- Cool in the pan for 5 to 10 minutes before inverting onto a cooling rack set over a baking sheet.
- Prepare the glaze while the loaf is cooling. Whisk powdered sugar, lime juice, and mint leaves in a small saucepan. Cook and stir over low heat until glaze is smooth and mint has wilted, about 5 minutes. Remove from heat and stir in rum until completely combined.
- Strain glaze into a measuring cup with a spout, pressing against the mint leaves to extract as much flavor as possible. Let sit until slightly thickened, about 5 minutes.
- Pour the glaze over the cooling cake, letting excess drip down the sides. Let loaf cool and glaze firm up before slicing.
- After 1 day at room temperature, I moved the remaining slices to the fridge. It’s good cold or slightly rewarmed.
Nutrition Facts
| Calories | 400 kcal |
| Carbohydrate | 52 g |
| Cholesterol | 39 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 2 g |
| Sodium | 295 mg |
| Sugars | 29 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
I had high hopes for this. I mistakenly only added 1/2 cup of yogurt and it came out like a brick. Not sure the whole cup would have made a huge difference.
No changes. I enjoyed the cake. Yes, I will make it again.
Some in the family LOVED it because it wasn’t too sweet, more like a pound cake loaf. Two family members disliked it because it wasn’t sweet enough for their tastes…….but, I WILL MAKE IT AGAIN!!! I’m one of the ones who loved it, of course:-)
It was just ok, Not a lot of flavor
Not overwhelmingly great but good limey taste.